Ingredients
Dry Ingredients
- 250 grams California Dried Figs E-Diced
- 740 grams Granulated Sugar
- 240 grams All-purpose Flour
- 125 grams Alkalized Cocoa Powder
- 11 grams Salt
- 6 grams Ground Cinnamon
- 3 grams Ground Cayenne Pepper
- 1.5 grams Ground Ginger
- 1.5 grams Ground Black Pepper
- 125 grams Chopped Walnuts (optional)
Liquid Ingredients
- 270 grams Whole Eggs
- 165 grams Vegetable Oil
- 38 grams Water
Directions
Preheat the oven to 350°F (177°C). Lightly grease or spray the bottom of a half sheet pan with nonstick cooking spray.
Further dice California Dried Figs Diced to your desired size and set aside.
Blend together sugar, flour, cocoa powder, salt, cinnamon, cayenne pepper, ginger, and black pepper in a large bowl.
Stir in the diced figs and optional walnuts.
Whisk together the eggs, vegetable oil, and water in a separate bowl.
Blend the liquid mixture into the dry mixture until just combined. Mix about 50 strokes by hand or on low speed for 1 minute.
Spread the batter evenly into the prepared pan.
Bake for 32 to 37 minutes until a tester inserted near the center comes out with fudgy crumbs or until the internal temperature reaches 200°F (93°C).
Allow the brownies to cool completely in the pan before cutting them into squares.
Developer Note
Store brownies in an airtight container at room temperature for up to 5 days or freeze for longer storage.